tgmartin000
Well-Known Member
According to the force carbonating chart, it appears that I can force carb at room temp. However, I'm assuming when I cool to serving temp, it will become overcarbonated? I usually keep my regulator about 15 psi.
I have an extra line coming out of my CO2 regulator (which sits outside my fridge) - it splits at the regulator, and only one line goes into the fridge, to a 3-way splitter. My fridge is currently full (2 serving kegs and one lagering). I've got a full keg waiting to carb, which I'd like to do with the spare line outside my fridge.
What does everyone else do in this sitch?
I have an extra line coming out of my CO2 regulator (which sits outside my fridge) - it splits at the regulator, and only one line goes into the fridge, to a 3-way splitter. My fridge is currently full (2 serving kegs and one lagering). I've got a full keg waiting to carb, which I'd like to do with the spare line outside my fridge.
What does everyone else do in this sitch?